Description
A scratch baked pumpkin cream pie that really is as “easy as pie” and would be the perfect ending to your Thanksgiving feast!
Ingredients
Crust:
- 1 and 3/4 cups all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, cold
- 1/4 cup cold water
Filling:
- 8 ounces cream cheese, softened
- 3/4 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 3 large eggs
- 1 (15 ounce) can pure pumpkin
Whipped Topping:
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Generously butter a 9-inch pie plate and set aside.
- Make the crust: In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice and salt. Cut in the butter with a pastry blender or two knives in opposite directions until a crumbly mixture forms. Add the cold water and mix well with your hands until a soft ball of dough forms.
- Flatten the ball of dough slightly and wrap with plastic wrap. Place in the refrigerator for 30 minutes.
- After 30 minutes, remove the dough from the refrigerator and let set while you prep the work surface. On a lightly floured surface, using a floured rolling pin, roll the dough into a disc that is about 1-inch larger than the pie plate. Check for size by inverting the pie plate over the rolled out disc of dough to measure for a 1-inch edge surrounding the pie plate. The disc should be about 1/4-inch thick.
- Transfer the dough to the pie plate by gently rolling the dough up around your rolling pin and then placing the rolling pin on one side of the pie plate and rolling it into the plate. Press down and around to make the dough fit the pie plate and hang over the sides.
- Trim around the edges of the pie plate and discard excess dough. Flute the edges of the crust. Place in the refrigerator while you prepare the filling.
- Make the filling: Beat the cream cheese, brown sugar, flour and pumpkin pie spice until smooth. Beat in the eggs, one at a time, until each one is well incorporated. Beat in the pumpkin. Pour filling evenly into prepared pie crust.
- Bake in the middle rack of your oven for 60-70 minutes or until crust is golden brown and filling is set and does not jiggle when you move the pie. If the crust starts to brown before the filling is set, remove from the oven and cover the edges of the crust with foil or a silicone pie protector to protect it from turning too brown. Let pie cool completely.
- Make the whipped topping: In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream on high speed until it begins to thicken. Add the powdered sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie. Sprinkle or garnish with additional pumpkin pie spice, if desired.
- Serve immediately or store in the refrigerator for up to 3 days.